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Add the chopped onion, celery and pinch or two of salt + pepper to the skillet and saut for about 5 minutes until they become tender and translucent

I like to add a little squeeze of lemon to freshen it up a bit after it has been sitting in the refrigerator

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Susanna graduated from Syracuse University with a degree in magazine journalism

Notes *After draining the hot water from the pasta, run the pasta under cold water to remove residual starch and to stop the cooking process

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